Mediterranean Style Fish Stew

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Step 1

Place the garlic cloves and ¼ teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.

Step 2

Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with ½ teaspoon salt. Cook, stirring, until the onion is tender, about five minutes.

Step 3

Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute.

Step 4

Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about 1/2. Add the tomatoes, potatoes, bouquet garni, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat. Remove the bouquet garni.

Step 5

Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.

Step 6

Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. Serve with your favorite crusty bread! Enjoy!